This plant is native to the Mediterranean. Even at the time of Charlemagne was grown. It is widely used. They eat both leaves and stems and seeds. The leaves are thrown into the broth for flavor. Thanks to its high content of anethole, the taste is similar to anise, liquorice, slightly sweet.
In the kitchen is used to flavor fish, pasta, rice, lentils, cabbage, potatoes, pork.
The plant
This plant is the family of the Umbelliferae. It grows in temperate climates, including dry rocky.
Its stem is very thin it can reach 2 meters. high, is branched at the top has a cluster of tiny flowers, yellow, umbrella-shaped.
Plant parts used
Sweet Fennel is consumed as a vegetable today is a variety of common or wild fennel. From that grows wild or is cultivated in all Mediterranean countries thrive on seeds for their known digestive properties. Common fennel is used as core seeds and the chopped stems and leaves, and as a vegetable, bulb.
The plant is considered native to the Mediterranean but grows wild in much of Europe in the gutters, at roadsides, fallow fields and in areas near the coast.
Indications and medicinal uses of Fennel
Active Ingredients: essential oils: anethole, minerals and vitamins.
Properties: colds, sore throat, asthma, bronchitis, indigestion, cramps (especially in children), antiflatulent, favors an increase in breast milk.
Infusions
Infusions with crushed roots are diuretic and snacks.
